Forestière sauce or wild mushroom sauce is a French classic that goes with almost anything.
Recent Posts
Basque Baby Squid with Caramelised Onions and Peppers
A popular Basque recipe of fresh baby squid with caramelised onions and green peppers called ‘chipirones a lo pelayo’.
Beer Can Duck
The best duck you will ever taste cooked on a BBQ sat on top of a half-full can of beer!
Beer Can Cooking Rub
Every chicken or duck destined for the barbecue with a beer can partially inserted into its body cavity deserves a good rub before cooking.
Beer Can Chicken
The best chicken you will ever taste cooked on a BBQ sat on top of half-full a can of beer!
Poulet à la Forestière
Poulet à la Forestière, that’s chicken in mushroom sauce to the non-French-speaking world is a classic autumn dish in French kitchens.
Mackerel Rollmops
During the British summer, living near the south coast of England we catch far more mackerel than we do herring. What would mackerel rollmops taste like?
Barbecue Calamari with Lime and Chilli
Forget squid rings in batter, try this quickly cooked calamari instead. You don’t need a barbecue, you can substitute a griddle pan instead.
Thai Green Chicken Curry
Thai green chicken curry is one of the best known dishes of Thai cuisine, and despite its complex flavours, it is actually quite easy to make at home.
Prawn Pad Thai
This is an authentic Prawn/Shrimp Pad Thai recipe from Spice I Am, a critically acclaimed Thai restaurant.
Hi, I’m Richard aka Grandad
I’m a retired aeronautical engineer living in Tunbridge Wells, England. I love cooking and food history.
My grandchildren said, “Grandad, you ought to share your favourite recipes and histories online”. So here they are!
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